Wednesday, January 13

Tree-Huggers, 401K's, and Easy Homemade Crunchy Maple Walnut Granola

If I say, "She's so granola," you know exactly what I mean -- she's a tree-hugging, free-spirited, hemp-wearing woman with long graying hair who wears her well-worn Birkenstocks to walk to the local co-op where she buys only fair-trade goods.

Does that mean that a short-haired, Anthrolpologie-wearing, Cosmo-drinking girl with a 401K like me can't be "granola"? Cause I eat a lot of it.

I don't buy it at the local co-op; I make my own, while wearing high heels. Making homemade granola is easy and allows you to control the fat, sugar, and calorie content. It's also less expensive. Don't pay $5.00/pound for pre-made granola when you can buy oats for 79 cents a pound.

My current favorite is Easy Homemade Crunchy Maple Walnut Granola, a hearty maple-coated granola loaded with clusters of sticky walnuts and coconut, crisp banana chips, and tart cherries. I know it's expensive, but you have to use pure maple syrup.

Recently someone said to me, "You're so Mad Men in that dress." Hah. Little do they know I'm so granola.

2. In a small pan over medium heat, melt maple syrup and butter. Remove from heat; stir in maple extract, salt, cinnamon, and nutmeg.

3. Pour maple-butter mixture over the oat mixture and stir until well coated. Spread mixture on a large rimmed baking sheet coated with cooking spray. Bake for 20-25 minutes, stirring once or twice, until granola is golden brown. (If you want it extra crunchy, then turn off heat and leave in the warm oven for another 20-25 minutes.) Cool completely. Store in an airtight container at room temperature for up to 2 weeks.

*Note: Maple extract is intensely flavored, so it's a great, reduced calorie way to cut down on the amount of maple syrup needed. It's available in the spice section of most major supermarkets. If you can't find it, then add an extra 1/4 cup of maple syrup to the recipe.

That looks scrumptious! I like your description of "granola". It's funny how times change, and "granola" has now shifted/expanded to a different group of people. I too am pretty granola - but I wear makeup, high heels, and also like to include fancy indulgences such as truffle oil in my diet - along with granola!

I make two batches of granola a week, but I've always used oil. Butter actually sounds much better. I don't know what it is about the maple syrup but nothing gives granola quite the same light crunchiness. I've substituted everything from brown sugar to honey (because they are way cheaper) and still keep coming back to the maple syrup.

I am not granola, but I do love to eat it - we call it muesli.I am waiting for my friend to come out in May from Canada and bring me some real maple syrup - I have never eaten the real stuff before. Then I am going to try this - provided he brings me more than teaspoon full!

Beautiful granola - I love the cherries in it. I'm like you, a mass of contradictions. I eat granola and occasionally tofu, had home births with midwives, homeschool, but I am not the least bit hippyish.

This looks incredible, Susan! I'm going to whip some up this weekend. I absolutely love homemade granola, but have actually never made it (only enjoyed it when others made it for me). Thanks for the inspiration, from one anthropologie wearing granola to another. :-)